Lunch

Chicken Ballottine with Creole Sauce

Name: Chicken Ballottine with Creole Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (6–7 ounces each); 2 tablespoons neutral oil, divided; 2 ounces andouille sausage, finely chopped; 2 tablespoons shallot, minced; 1 garlic clove, minced; 1 tablespoon fresh flat-leaf parsley, chopped; 1 teaspoon fresh thyme leaves; Salt and black pepper; For roux sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ½ cup diced yellow onion, ½ cup diced celery, ½ cup diced green bell pepper, 2 garlic cloves, minced, 1 cup chicken stock, ½ cup diced tomato (fresh or canned), 1 bay leaf, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, 1 tablespoon tomato paste; 1 red bell pepper, halved and seeded; 1 tablespoon hot sauce oil (or neutral oil mixed with 1 teaspoon hot sauce)

A butterflied, pounded chicken breast rolled around a filling of sautéed shallot, garlic, andouille, and fresh herbs, then seared and roasted until golden, sliced to reveal its elegant spiral. Served atop a deep, slow-cooked Creole roux sauce with roasted bell peppers and finished with hot sauce oil.

437calper serving 42gprotein 7gcarbs 26gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this